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Confession: I love things stuffed with cheese. But while the fast food industry continues its endless quest for new ways to stuff cheese into things, I think we can all agree it’s best to limit one’s consumption of such foods. That’s why when I recently saw a recipe on Eat Live Run for manicotti made with a mixture of tofu, spinach and nutritional yeast instead of ricotta I knew I had to try it. And guess what? It was so good!

To make the “ricotta” filling, you just put a 16 oz. block of tofu that has been drained and patted dry into the bowl of your food processor. Then add a tablespoon of nutritional yeast. This is the important part; nutritional yeast has a “cheesy” quality that really makes this dish. If you can’t find nutritional yeast, don’t try this recipe! I was able to find it in the bulk containers at Whole Foods. Then add 2 garlic cloves, a tablespoon of olive oil, 1.5 tablespoons of salt and mix it all together. Add a package of frozen spinach that has been defrosted and drained of most of its moisture. Blend it all together again and your filling is ready!

As I was filling my shells I tasted a bite of the mixture and could not believe it! It tastes so creamy and flavorful. You truly would not believe this is tofu if you didn’t know better. This recipe is great for those watching their waistline or with lactose intolerance.